Vanilla Bean & Chai Spiced Caramels

Vanilla Bean & Chai Spiced Caramels

Bianca Trejo

Bianca Trejo

December 14th, 2017

Vanilla Bean & Chai Spiced Caramels

Makes 24 caramels
55 minutes total time
25 minutes active prep-time
30 minutes chill time
Intermediate

Ingredients
½ cup unsalted butter
½ cup heavy cream
2 tsp chai spice blend
2 tsp vanilla paste
½ tsp salt
¼ cup water
¼ cup corn syrup
1 cup granulated sugar

For Garnish
¼ cup white chocolate chips
¼ cup dark chocolate chunks

Directions
Spray a 6 x 10 inch sheet pan with baking spray, press parchment paper on top and make sure it comes up the sides of the pan, at least 1 inch. This will prevent the caramel from sticking to the sides. Lightly spray top.

In a heavy bottom saucepan with high sides, using a spatula, gently mix together sugar, corn syrup and water. Place over medium heat. Have a small bowl with water and pastry brush ready to brush down the sides of the pan while the sugar begins to cook.

Meanwhile heat heavy cream, unsalted butter, chai spice blend, vanilla paste and salt. Turn off and remove from heat just before it boils. Set aside.

Swirl the sugar mixture occasionally (do not stir) and cook sugar until it turns a dark amber color. Be very careful, sugar burns are not fun!

Remove from heat and slowly whisk in the cream/butter/chai mixture until its all incorporated.

Return to heat and using a candy thermometer, cook until mixture reaches 240 F. Immediately pour into prepared sheet pan and let cool for 15 minutes.

Top with chopped chocolate and white chocolate and let it cool in the refrigerator for 20-25 minutes.

Remove caramel from the refrigerator. Using a sharp knife cut the caramels into 24 even rectangles.

Wrap individually in parchment paper and store in an airtight container. These make lovely holiday gifts!

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Ingredients

  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 2 tsp chai spice blend
  • 2 tsp vanilla paste
  • ½ tsp salt
  • ¼ cup water
  • ¼ cup corn syrup
  • 1 cup granulated sugar
  • ¼ cup white chocolate chips
  • ¼ cup dark chocolate chunks